Roasted Butternut Squash Recipe With Cinnamon

Cubes of butternut squash roasted with maple syrup and cinnamon until caramelized and tender, then tossed with fresh rosemary, it's elegant to eat and easy to prepare. My kind of side! We eat roasted vegetables several nights a week at home, and my default method to cook them is olive oil, salt, and pepper. 400 degrees F. 20 (ish) minutes. 202 comments / 71 reviews Jump to Recipe + Video Simple roasted butternut squash with cinnamon, brown sugar and a little cayenne. We love butternut squash and this recipe is our favorite way to cook it! Jump to the Roasted Butternut Squash Recipe Our Favorite Way to Cook Butternut Squash

Home Side Dish Cinnamon Roasted Butternut Squash American Kid Friendly Side Dish Vegetable Side Dishes Cinnamon Roasted Butternut Squash By Kristen McCaffrey Cinnamon Roasted Butternut Squash is the perfect side dish to add to your holiday menu, but easiest to make any night of the week. Jump to Recipe 118 CALORIES 15g CARBS 7g FAT 1g PROTEIN Make-Ahead Tips Roasted Butternut SquashCommonly Asked Questions Cinnamon Roasted Butternut Squash Recipe Did you make this? favorite side dishes for the season: Watch us make this easy roasted butternut squash: Cinnamon Roasted Butternut Squash recipe

Related Posts of Roasted Butternut Squash Recipe With Cinnamon :

By Laura Posted Oct 28, 2020, Updated Jul 14, 2021 5 from 11 votes 4 Comments Jump to Recipe This post may contain affiliate links. Please read our disclosure policy. This roasted butternut squash recipe is a healthy fall side dish that's easy to make with only 6 ingredients!

Step 1 Heat the oven to 425 degrees. Line a shallow baking pan with parchment paper or foil. In the baking pan, toss the cubed butternut squash with the olive oil, chili powder, ½ teaspoon.

Tips Cube your butternut squash into small, bite-sized 1-inch cubes for uniform roasting and easy eating. I purchased butternut squash from the grocery store that was pre-cut which made it even easier to make. Don't overcook the squash. Baking it until it's just tender will give you the perfect texture and flavor. Variations

What a treat! One of my favorite things about autumn is the appearance of winter squash on market shelves. Roasted butternut squash is a particular favorite vegetable in our family. It's naturally sweet, low in calories, and full of vitamins A and C.

Warming ras el hanout and cinnamon flavor this hearty stew of butternut squash and chickpeas. Dried apricots add a sweet note while fresh mint, parsley and lemon provide a bright finish.

Print Oven Roasted Squash with Cinnamon Recipe This Roasted Butternut Squash recipe has a light maple cinnamon glaze with just a hint of cinnamon. It's a simple sweet and savory side dish that will soon become your favorite way to prepare squash. Course Side Dish Cuisine American

Heat oven to 425° (F). In a mixing bowl, add the brown sugar, salt, cinnamon, pepper, and melted butter. Whisk together well. Add the squash cubes to the mixture and toss to coat all of the cubes. Spread the squash cubes out on a parchment lined baking sheet in a single layer. Try to separate them as much as you can.

Heat oven to 425 degrees. Peel squash and remove the seeds. Cut into 1 inch wedges. You can also cut into smaller or chunkier pieces or into the shape of fries. In a large mixing bowl mix all the ingredients, the squash, olive oil, salt, cinnamon, black pepper, and brown sugar until well combined. Pour onto a non greased baking try or baking.

Preheat the oven to 400 degrees. Place the butternut squash on a large rimmed baking sheet. Add the oil, cinnamon and salt, and toss well to combine, then spread in an even layer.

Preheat the oven to 400 degrees F (200 degrees C). Peel butternut squash with a sharp vegetable peeler. Cut in half lengthwise; scoop out and discard seeds. Cut halves into 1-inch slices, then cut slices into 1-inch cubes. Combine butternut squash cubes, olive oil, and garlic in a large bowl and toss until well coated.

Step 1: Steam the squash. In a large saucepan with a lid, add the butternut squash and enough water to cover the squash. Bring to a boil, cover and cook until very tender, about 20-25 minutes. Editor's Tip: For a more intense squash flavor, try roasting the squash in the oven rather than steaming it. Roasting the squash amplifies its natural.

Pure Maple Syrup. Next up is pure maple syrup. This little bit of sweetness plays up the natural sweetness of butternut squash and helps it caramelize during roasting. Cinnamon. Then, you'll add cinnamon. I love how this makes the squash taste and how it makes the house smell while it cooks. (The aroma is like cinnamon rolls!) Salt.

Instructions. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Place the squash cubes on the prepared baking sheet and toss with olive oil, maple syrup, cinnamon, salt and pepper. Spread the squash into a single layer to avoid them overlapping.

Instructions. Preheat the oven to 400°F. Cut off the ends off the butternut squash. Peel the squash, cut in half lengthwise and then remove the seeds. Cut the squash into 1 1/2 inch cubes (uniform is best) and place them on a baking sheet. Add the melted butter, honey and cinnamon. Toss all of the ingredients together and spread out in a.

Heat oven to 425°F. Toss the butternut squash cubes with olive oil, maple syrup, cinnamon, paprika and salt. Arrange on a large baking sheet. Bake in the pre-heated oven for 15 minutes. Stir the butternut squash cube up and flip, then return to the oven for another 10-20 minutes, until a fork goes into the squash cubes easily.

Toss to coat. Bake for 25-35 minutes, or until the squash is fork tender. That's all it takes! If you're looking for more butternut squash recipes or side dishes, I've got you covered! Check out these popular recipes: Butternut Squash and Kale Butternut Squash Alfredo with Maple Glazed Bacon Garlic Parmesan Roasted Carrots Feta Corn Salad

Butternut Squash Pasta with Chili Oil, Feta & Mint. Pumpkin French Toast. Sweet Potato Chili Fries.. Apple Cinnamon Crunch Overnight Oats. Vanilla Pecan Milk Chai Lattes.. Creamy Polenta Recipe with Roasted Beets. Sustenance Sweet Potato Soup. Buckwheat, Apple, Cranberry Avocado Salad.

Pumpkin Roasted Red-Pepper Hummus. Carson Downing. Warming spices like cumin and chili pepper bring a touch of heat to this hummus recipe. While canned pumpkin and roasted red peppers add slightly sweet, earthy flavors. Brighten up the dip with freshly squeezed lemon juice.

Preheat the oven to 400F and line a large baking sheet (or 2 as needed) with parchment paper. Set aside. Peel the butternut squash with a vegetable peeler, cut the squash down the middle, lengthwise and remove the seeds and pulp. Then cut into 1-inch cubes.

Instructions. In a slow cooker, add butternut squash, onion, garlic, ginger, turmeric, cinnamon, cumin, cayenne pepper, salt, and pepper. Pour in vegetable broth, stir to combine. Cover and cook on low heat for 4 hours, or until the squash is tender. Use an immersion blender or transfer the soup to a blender and blend until smooth.

Roasted Butternut Squash Recipe With Cinnamon - The pictures related to be able to Roasted Butternut Squash Recipe With Cinnamon in the following paragraphs, hopefully they will can be useful and will increase your knowledge. Appreciate you for making the effort to be able to visit our website and even read our articles. Cya ~.